This Vegan Pumpkin Pie is creamy, spiced, and incredibly easy to make. Perfect for Thanksgiving or any fall gathering, it uses simple ingredients to create a delicious dessert that everyone will love!
Ingredients
For the Pie Filling:
- 1 (15-ounce) can pumpkin puree
- 1 cup coconut cream (or full-fat coconut milk)
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 3 tablespoons cornstarch
For the Pie Crust:
- 1 pre-made vegan pie crust (store-bought or homemade)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Crust: If using a store-bought crust, place it in a pie pan. If making your own, roll out the dough and fit it into your pie dish. Prick the bottom with a fork.
- Make the Filling:
- In a blender or mixing bowl, combine the pumpkin puree, coconut cream, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch.
- Blend until smooth and creamy. If using a bowl, whisk vigorously until well combined.
- Pour Filling into Crust: Pour the pumpkin filling into the prepared pie crust and smooth out the top with a spatula.
- Bake: Bake in the preheated oven for 60 minutes, or until the center is set but slightly jiggly.
- Cool: Allow the pie to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours (or overnight) to fully set.
- Serve: Slice your Vegan Pumpkin Pie and serve with vegan whipped cream if desired.
Tips for Success
- Coconut Cream: Use chilled coconut cream from a can for a thicker consistency; scoop out only the solid part.
- Sweetness Adjustments: Taste your filling before baking; you can adjust sweetness by adding more sugar if desired.
- Storage: Store leftovers in an airtight container in the refrigerator for up to one week.
This Vegan Pumpkin Pie is sure to be a hit at your holiday table! Enjoy this creamy and spiced dessert with family and friends!
